Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 cups chopped peeled carrots
- 2 cups chopped celery
- 2 cups finely chopped white onion
- 1 tablespoon minced garlic
- 3 cups cooked shredded chicken
- 1 pound cooked bacon strips cut into 1/2 inch strips
- 32 ounces reduced sodium chicken broth
- 1 pound 3 cheese tortellini
- 1 cup heavy cream or whole milk
- 1/4 cup fresh grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Heat oil in a large 5-quart cast iron skillet over medium heat.
- Once hot, add carrots, celery, onion, and garlic. Stir and cook for 5 minutes.
- Stir in the chicken and bacon, followed by the chicken broth. Let it warm for 5 minutes.
- Add tortellini and cook for 10 minutes until al dente.
- Stir in cream, Parmesan cheese, salt, and pepper, mixing well.
- Reduce the heat to low and simmer for an additional 10 minutes.
- Garnish with fresh chopped parsley before serving.
Notes
For added flavor, consider using homemade chicken broth.
Feel free to customize the vegetables based on your preference.
This soup stores well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.